Quick and Simple Yakisoba

Jokes about the name notwithstanding ("Is it Yucky-Soba today, Mama?"), kids do manage to eat the yakisoba noodles no matter what combination of flavors I end up using (as long as I don't go overboard with the chilies).

Stir-fried noodles is usually a quick-to-cook dinner but can get boring over time. One way to change it up a bit is the combination of flavors, and the type of noodles. Buckwheat soba is a staple since all of us at home like it.

Yakisoba sauce here, while not quite earth-shattering, came about as an unusual combination of flavoring ingredients. Sometimes, add in some ketchup, sambal, even habañero mustard for a bit of a bite.




Ingredients
1 pkt buckwheat soba noodles
1 medium onion, sliced thin
plus any other veggies of your choice - cauliflower, carrots, green beans, broccoli, sugar snap peas
1 Tbsp hazelnut oil (or sesame oil, or mustard oil)

for the sauce:3 Tbsp light or citrus soy sauce or Bragg's Liquid Aminos
1 Tbsp Worcestershire sauce
1 Tbsp Japanese rice vinegar
1 Tbsp ketchup
1 teaspoon cane sugar
1 teaspoon sambal oelek
1 teaspoon habañero mustard (optional)

Preparation

1. cook the noodles per package directions, drain, set aside
2. combine the sauce ingredients; adjust the quantities to suit your taste; set aside
3. heat the oil in a pan, sautée the onions and other veggies
4. add the noodles and the sauce, stir gently till well coated; serve warm